-
1
Dissolve yeast in water. -
2
Mix flour, baking soda and salt. -
3
Crush walnuts. -
4
Black sesame seeds. -
5
Stir the sugar into the olive oil. -
6
Sift in low-gluten flour. -
7
Pour the flour into the yeast water and use chopsticks to stir into a flocculent form. Add black sesame seeds and walnuts. -
8
Knead the dough into a dough without over-kneading, cover with plastic wrap and let rise for 40 minutes. -
9
Put the dough on oil paper, roll it into thin slices of about 2-3mm, and cut it into small pieces with a knife. -
10
Use a fork to make small holes to prevent them from puffing up during baking. -
11
Place on a non-stick baking sheet. -
12
Put it into the preheated oven, heat the middle layer, top and bottom to 170℃, for about 10 minutes (depending on the actual oven), the biscuits will be golden brown. -
13
Let cool and then seal and store.